Short Pastry

Name: Short Pastry
Ingredients: 1 lb flour; 6 oz. dripping (clarified); 1 teaspoonful baking powder; A pinch of salt; Sufficient cold water to make a stiff paste

From Cookery book and general axioms for plain cookery, 1890

Pastry should be baked at once to retain baking powder's power.

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

3193Calories

49 gProtein

352 gCarbs

176 gFat

Full nutrition (33 nutrients)

Calories3193 kcal

Protein49 g

Carbohydrates352 g

Fiber0 g

Sugars0 g

Total Fat176 g

Saturated Fat50 g

Monounsaturated Fat73 g

Polyunsaturated Fat39 g

Cholesterol173 mg

Sodium479 mg

Potassium618 mg

Calcium347 mg

Iron26 mg

Magnesium122 mg

Phosphorus587 mg

Zinc3.3 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin D8.2 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E4.9 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate726 mcg

Choline208 mg

Caffeine0 mg

Water45 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 10. The excerpt below is the record exactly as published.

SHORT PASTRY. Ingredients : —1 lb flour. 6 oz. dripping (clarified). 1 teaspoonful baking powder. A pinch of salt. Sufficient cold water to make a stiff paste

Cook this with the app: pantry check, scaling, and the assistant.